Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/3rd of the chicken mixture (about 1/2 cup) in a row a little below the center of the wrapper. Top mixture with 2 tbsp. tomato, followed by 2 avocado slices.

Moisten all four edges of the wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 1 inch toward the middle, to keep the mixture from falling out. Roll up wrapper around the mixture and continue to the top. Seal with a dab of water.

Place egg roll on the baking sheet, seam side down, and repeat with remaining wrappers and mixture.

Believe it or not, before we heard about this new appetizer, the idea of putting bacon, avocado, and cheese inside a crispy egg roll had never occurred to us. We were instantly intrigued... and hungry! But if you ask us, frying something that's already stuffed with fatty items isn't the best idea. Add not one but TWO creamy dipping sauces, and things really get out of control. Regardless, after considering all of this, we were still intrigued... and still hungry. So we put on our makeover caps (which are olive green, by the way), and got to work on our own recipe. A little avocado goes a long way, and we balanced things out with extra veggie goodness. Add some crumbled bacon, our favorite no-guilt cheese, the HG egg roll treatment (baking, not frying), and a couple of lightened-up dips, and this app is ready to make your day! And if you DO find yourself face-to-face with these rolls at CPK, give 'em the cold shoulder...

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.